Mediterranean Salmon with Sautéed Leek

Fresh wild salmon is an excellent source of protein and omega-3 fatty acids, aiding with pure weight loss and strong heart health. Braising the salmon allows it to cook through safely while retaining its nutrients and fresh taste. Immune-boosting leeks and garlic provide all the flavor that this delicious dish requires, keeping it simple, easy, and free of any unhealthy sweeteners, fats, preservatives or artificial ingredients found in store-bought sauces.


1 lb of deboned and de-skinned wild salmon fillets

4 cloves of pressed garlic

3 leeks, roots and green tops removed, cut lengthwise into flat ribbons and washed well

2 tbsp lemon juice, separated

½ cup plus 1 tbsp of vegetable broth

1 tbsp fresh tarragon, chopped

Salt and pepper, to taste


  1. Once you have washed the leeks, cut them lengthwise into long, thin strips.
  2. Heat 1 tbsp of vegetable broth in a large skillet and add in the leeks. Sautee on medium heat for 5 minutes, stirring often so that they don’t burn. Add in the pressed garlic and continue stirring for another 1 minute.
  3. Pour in another ½ cup of broth and 1 tbsp of lemon juice. Cover and simmer the leeks for 5 minutes, stirring frequently. Mix in tarragon, salt and pepper.
  4. Drizzle both sides of the salmon fillets with 1 tbsp lemon juice and salt and pepper. Then place the salmon fillets on top of the leeks in the skillet.
  5. Cover and simmer the salmon and leeks for 4 minutes, until salmon is pink and flaky. Plate salmon fillets on top of the sautéed leeks.

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